Sea bass
Though meat is the name of the game at revamped Deira steakhouse Legends, it’s the sea bass and horseradish that caught our eye on the menu. Both are in season this February: the black sea bass season in the South Atlantic closes on February 14, whereas it can be fished in European waters until May. This makes the pan-fried fillet of sea bass with sweet mustard, horseradish potato purée and cucumber, drizzled with its own jus, the perfect February food.

‘Sea bass is a hunting fish, so the meat is firm and the taste is delicate,’ explains Chef Max at Legends. ‘It’s definitely one of my preferred fish varieties.’ Max uses the horseradish to add a little extra kick to the dish. ‘The horseradish has a unique taste and quite a strong character. When it’s mixed with the mashed potato it complements the fish and enhances the taste.’ Sea bass also goes wonderfully with citrus flavours, saffron, rosemary, and walnut, though Max says he also likes to use Mediterranean flavours, such as sun-dried tomato, basil and olive oil.

Aside from its obvious pairing with beef, horseradish is the perfect accompaniment for oysters, another seasonal option this February. Incidentally, they’re being served as part of At.mosphere Lounge’s Valentine’s promotion; prices start at Dhs 2,200 per couple.
Pan-fried sea bass with sweet mustard, horseradish potato puree and cucumber, Dhs115, available at Legends, Dubai Creek Golf Club, Deira (04 295 6000). Oysters available on the Valentine’s menu at At.mosphere Lounge, Burj Khalifa (04 888 3828).